Recipe information
4 hour
Servings per container:
Calorie content:


Title Value
1. Live yeast Opara 20 Column
2. Flour Opara 100 Column
3. Sugar Opara 1 Tsp
4. Milk Opara 180 Ml
5. Flour Dough 400 Column
6. Chicken egg Dough 2 PC.
7. Egg yolk Dough 1 PC.
8. Butter Dough 80 Column
9. Sugar Dough 100 Column
10. Vanilla Dough 1 Tsp
11. Salt Dough 1 Tsp
12. Raisins Dough 100 Column
13. Chicken Egg Protein Glaze 1 PC.
14. Powdered sugar Glaze 100 Column
15. Lemon juice Glaze 1 Tsp


1. Stage

Pour warm milk into a deep bowl, add sugar and yeast, mix well until the yeast and sugar are completely dissolved. Pour in flour, mix. Cover and leave in a warm place for 20 minutes.

2. Stage

Transfer the eggs and yolk into a deep bowl, add sugar, salt, vanilla and beat with a mixer until lush foam. Then pour in the melted butter and whisk again.

3. Stage

Transfer the dough into the egg mixture and mix. Then, in several sets, add flour and knead the dough. It should be sticky and tender.

4. Stage

Grease your hands with vegetable oil and knead the dough for 10 minutes, during which time it will stop sticking to your hands.

5. Stage

Lubricate a clean deep bowl with vegetable oil, put the dough in it, cover with a towel and leave to approach in a warm place for 1.5 hours.

6. Stage

Wash the dough a little with your hands, then add the raisins and knead so that the raisins are evenly distributed throughout the dough.

7. Stage

From the dough, make balls and place them in the baking dish, cover with a towel and leave to approach for 1 hour.

8. Stage

Bake at 180 degrees for 30-40 minutes. Cool the finished cakes.

9. Stage

For glaze, beat the protein with powdered sugar and lemon juice, it should turn out to be viscous and uniform.

10. Stage

Cover the Easter cakes with glaze, decorate with multi-colored sprinkles and leave at room temperature to dry the glaze. Bon appetit !!!